MULTIPLE-CHOICE gUESTIONS PDF bbm%3A978-1-349-19827-6%2F1.pdf

These multiple-choice questions are designed to show how examinations are being set by the tick will show your knowledge of the subject rather than your ability to write The person who serves alcoholic beverages in a restaurant is called a: essential chemical substances found in food that assist in maintaining good

“Preparation of Food and Drink” for Skills Assessment Test For Food Service Industry" introduce the basic This material introduces the basic knowledge

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SITHFAB206 Serve food and beverages to customers © Commonwealth The basic skills remain the same but the style of service will reflect the type of venue Tick each box if you are satisfied that you have those skills and knowledge Be patient (take your time) and polite when answering a customer's questions TIP

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304

MULTIPLE-CHOICE

gUESTIONS These multiple-choice questions are designed to show how examinations are being set by the various examining bodies. You have to choose which of the four answers listed is the correct one and mark it with a tick. The answer you tick will show your knowledge of the subject rather than your ability to write an account of it, as you have had to do in the questions at the end of each chapter.

1. The person in charge of room service in an hotel is called a:

(a) demi-chef de rang (b) chef d'etages c) chef de rang (d) station head waiter

2. The person who serves alcoholic beverages in a restaurant is called a:

(a) commise de rang (b) trancheur (c) sommelier (d) debarrasseur

3. Silverware can be polished using which

of the following systems: (a) Gueridon (b) Helitherm (c) Ganymede (d) Polivit

4. The main use of a waiter's cloth is for:

(a) wiping customer's fingers after eating snails (b) polishing plates and glasses when laying them on the table (c) covering stains on the tablecloth (d) wiping spilt food from the carpet 305

5. If wine is spilt on the tablecloth a waiter should:

(a) clear the table of everything and sponge the stain with milk (b) cover the soiled area with a clean table napkin by unrolling it over the spillage (c) ask the customers to wait in the lounge while he fetches a clean cloth (d) take the plates of food to the sideboard and change the cloth

6. The correct accompaniments for roast grouse are:

(a) bacon rolls, meat balls, jus lie, heart-shape croutons spread with duxelles (b) gravy, bread sauce, fried breadcrumbs, game chips, watercress (c) redcurrant jelly, grapes, slices of kiwi-fruit, horseradish s·auce (d) cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas

7. The main accompaniments for curried chicken, apart from

are: (a) plain boiled potatoes, quenelles, matignon of vegetables (b) mangos, stuffed tomatoes, chateau potatoes (c) fried onion-rings, chou-paste gnocchi, turned mushrooms (d) poppadums, sambals, Bombay ducks

8. Horseradish sauce should be offered when serving:

(a) smoked mackerel (b) wiener schnitzel (c) fried whitebait (d) roast leg of lamb

9. The correct accompaniments for a grilled steak are:

(a) grilled mushrooms and tomatoes, anchovy butter (b) straw potatoes, watercress, parsley butter (c) fried onion-rings, streaky bacon, picked parsley (d) fried egg, slice of truffle, horseradish sauce

10. A customer who orders Coeur de Filet would expect it to be:

(a) braised lambs heart (b) stewed ox-tail (c) fried calf's liver (d) fillet of beef

11. Grissini

is another name for: ( a) small brioches (b) Melba toast (c) thin bread sticks (d) slices of French bread 306

12. State which of the following dishes is eaten raw:

(a) contrefilet bouquetiere (b) entrecote minute ( c) steak tartare (d) tournedos Rossini

13. Sorbet

is a: (a) mild herb used in making stuffings (b) refreshing water ice served midway through a banquet (c) cold sauce served with globe artichokes (d) continental smoked sausage

14. A Chateaubriand is a:

(a) porterhouse steak (b) thick rump steak (c) thick salmon steak (d) double-or treble-size fillet steak

15. Canard it la Pre sse is:

(a) roast wild duck finished by the waiter (b) pot-roasted Aylesbury duckling with herbs (c) duck liver pate flavoured with Armagnac (d) conserve of duck and goose with calvados

16. A Mixed Grill consists of:

(a) pork chop, veal kidney, button mushrooms, pineapple ring, chips (b) lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes (c) thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress (d) mutton chop, slice of black pudding, scrambled egg, fried bread, tomato

17. The liqueurs used to prepare Crepes Suzette should be:

(a) Kirsch and Maraschino (b)

Cura<;ao and Grand Marnier

Benedictine

(d) Glayva and Marnique

18. A gueridon

is a: (a) moveable sideboard (b) mobile table for doing lampwork (c) cigar and liqueur handcart (d) trolley for taking used crockery and cutlery to the wash-up 307

19. State which of the following selections represents the ideal cheese

board: (a) Cheddar, Camembert, Stilton, demi-sel, Wensleydale (b) Gruyere, sbrinz, Emmenthal,

Parmesan, bel paese

20. The main accompaniments for caviar are:

(a) ratafia biscuits, quarters of lemon, grated Parmesan (b) fingers of hot toast, melted butter, quarter of lemon (c) brown bread and butter, oriental salt (d) Melba toast, mayonnaise, French mustard

21. When serving gulls' eggs the accompaniments should be:

(a) horseradish, acidulated cream, game chips, spiced salt (b) chopped capers and gherkins, vinaigrette dressing, cayenne (c) chilli vinegar, oriental salt, mustard and cress, walnut oil (d) sieved yolk and white of hard-boiled egg, tabasco, peppermill, lemon

22. Decide which of the following items require a finger bowl:

(a) avocado pear, shrimp cocktail, smoked salmon (b) fruit basket, fresh asparagus, artichaut vinaigrette (c) cantaloup melon, pate maison, potted shrimps (d) caviar, foie gras, corn on the cob, half grapefruit

23. The best way to deal with a customer who complains about poor service

is to: (a) apologise (b) offer him a free drink (c) inform the head waiter (d) try to make excuses

24. Which

of the following groups does not contain a liqueur: (a) Campari, Cherry Brandy, Grande Champagne, Goldwasser (b) Grappa, Schnapps, Bacardi,

Pernod

Creme de Menthe, Kahlua, Cointreau

25. A humidor

is a box in which: (a) a hydrometer for measuring density of liquids is kept (b) all the gratuities given by customers are pooled (c) waiter's checks are placed whilst waiting for the food (d) cigars are kept in perfect condition 308

26. The abbreviation 'B and B' means:

(a) a bartender's beaker (b)

Benedictine liqueur and brandy

27. The Gay-Lussac system of measuring alcoholic strength shows Scotch

whisky to be: (a) 75
0 degrees under proof (b) neutral grain spirit (c) 25 0 over proof (d)

40% by volume

28. Which well-known cocktail

is made of vodka and tomato juice: (a) Bloody Mary (b) Harvey Wallbanger (c) Manhattan (d) White Lady

29. A table d'h6te is a:

(a) meal comprised of main dish and sweet (b) set menu, sold at an inclusive price (c) list of all the available dishes each individually priced (d) sequence of dishes in categories from soup to sweet

30. The term a la carte means:

(a) a set menu without any alternatives or beverages (b) a carte du jour menu inclusive of coffee and service charge (c) a series of dishes as chosen by a customer and cooked to order (d) a prix-fixe menu with several choices on each course

31. Which of the following is the best source of Vitamin C in the daily diet:

(a) baked beans on toast (b) new potatoes sprinkled with parsley (c) oatmeal porridge with gold syrup (d) hot beef essence such as Bovril

32. Which of the following groups are all single hors-d'oeuvre:

(a) potato salad, stuffed celery, asparagus vinaigrette, salade ni"oise (b) tunny fish, sardines, Russian salad, Japanese salad (c) Florida cocktail, seafood cocktail, smoked trout, foie gras (d) cauliflower a la grecque, coleslaw, stuffed tomatoes, oysters

33. In which line are all items farinaceous:

(a) tagliatelle, gnocchi romaine, carolines, cromeskis (b) canneloni, macaroni, fritto misto, piroquis (c) ravioli, risotto, pilaff of rice, lasagne verdi (d) vermicelli, polenta, zampino, pignatelli

34. Match the sauces to the main dishes:

(a) tartare (b) tomato (c) tortue (d) tarragon (a) calf's head (b) poached river trout (c) filets de sole frits a l'Orly (d) deep fried fillet of plaice

35. The correct sequence

of lay-out on a cafeteria counter is: (a) main course, sweet, cash till, cutlery, paper napkins (b) cold dish, soup, main dish, sweet, sundries, beverages (c) snacks, vending machine, microwave oven, tray stand (d) cutlery, trays, condiments, called order, cash till, water font

36. Which

of the following groups of nuts is correct for dessert? (a) chestnuts, coconuts, pecans (b) pistachios, macadamia, pine kernels (c) almonds, walnuts, brazilsquotesdbs_dbs21.pdfusesText_27

[PDF] MULTIPLE-CHOICE gUESTIONS